April 22, 2020
Peach Rose Tart
This recipe is for all of the people who swoon over stunning pastries but don’t believe they could make anything like that at home. I’m here to tell you that you (yes you!) can absolutely make gorgeous pastries at home with very little effort.
I love baking, mostly because I love sharing desserts with all of the people in my life. It’s just so much easier to bring someone a baked treat than it is to bring them a plate of dinner, you know? The problem is that I’ve always considered myself more of a cook than a baker. That’s why I adore recipes like this one – ones where I can feel like “Hey, I really can bake something beautiful!”
As stunning as these little tarts are, you won’t believe how easy the steps are. You literally cut strips of pastry, smear a little softened cinnamon sugar butter on half of the strip, add some peach slices, fold over half of the pastry strip, roll it into a circle, and bake it. That’s it! Nothing complicated and you still get an impressive dessert.
Keeping with the theme of easy but seriously delicious and elegant, I need to recommend the perfect drink to go with this dessert. Klarbrunn’s Peach Mango Sparkling Water is literal perfection paired with these peach rose tarts.
Makes: 6 Mini Tarts
1 Tablespoon unsalted butter (room temperature)
1 Tablespoon packed dark brown sugar
3/4 teaspoon ground cinnamon
1/2 pack of puff pastry dough (about 200 grams)
Flour (for dusting the cutting board)
2 ripe but firm peaches (pitted, quartered, cut into thin slices, with each slice patted dry)
Preheat the oven to 400 F.
Lightly dust the cutting board with flour. Roll the puff pastry and cut into six 12” x 1 ½” strips. Store the strips you’re not using in the fridge while you roll each tart.
Brush the cinnamon sugar and butter mixture across the top half of a strip of dough. Just barely brush the dough with the cinnamon sugar and butter mixture. It mostly acts as a glue to hold the peach slices in place. If you use too much, it will make the tarts soggy.
Add peach slices to the top half of the dough, overlapping each slice by about ¼”. It’s helpful leave about ½” of dough without peaches at the far edge because it will make it easier to roll the tart.
Fold the bottom half of the dough onto the top half, covering the bottom edges of the peach slices.
Pick up one end and roll the dough into itself, making a coiled circle to achieve the rose shape.
Place each tart in the muffin tin.
Bake for 15 – 20 minutes, or until the peaches and the dough are both cooked through.
Remove from the oven and let cool completely.
Use a butter knife to loosen the tart by running it around the entire edge of each tart before gently popping them out.
It’s important to use chilled dough. Keep the slices of dough you aren’t currently using in the fridge while you assemble each tart. Once each tart has been assembled, add it to the baking tray and keep the baking tray in the fridge while you finish assembling the other tarts.
The tarts roll much more easily when you use an entire quarter of a peach. Start with the smallest piece and work you way up to the largest piece. Roll starting with the end that has the smallest piece. While you’re rolling, gently hold the top and bottom in place with one hand. This stops the middle from popping up and gives you an even and flat bottom.
If you use ripe but firm peaches, you don’t need to cook the slices before assembling the tarts. If your peaches are underripe and don’t bend easily, you will need to sauté them in a covered pan with 1 Tablespoon unsalted butter for about 3 minutes. You need to chill the slices in the refrigerator for at least 30 minutes after cooking before you assemble the tarts. If you use fruit that is overly ripe, you won’t be able to slice it thinly and the liquid from the fruit will ooze out during baking and cause the crust to be too wet.